Preheat oven to 325 degrees. Place pine nuts on baking sheet and toast for about 5 minutes, watching carefully to toast, not burn the nuts. Remove and let cool. Maintain oven temperature.

2.

Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl of an electric mixer. Add the eggs, lemon juice, zest and lemon oil and beat on low speed to combine. Remove the bow and stir in the pine nuts. Dump the dough onto a lightly floured surface and briefly knead. Divide dough into two parts and shape into two logs, about 12 – 14 inches long. Place the logs on a baking sheet lined with parchment or Slipat. Brush with egg white. Bake for 25-30 minutes until firm to the touch and lightly golden brown. Remove baking sheet to a wire rack and let cool for 10-16 minutes. Maintain oven temperature.

3.

Place logs on a cutting board and using a serrated knife, cut diagonal slices, about ½ inch thick. Place the slices upright on the baking sheet and return to the oven to bake an additional 20 minutes. Transfer to wire rack to cool completely.

4.

Prepare the chocolate by combing the chocolate and cream in the top of a double boiler. Melt gently, stirring often. Dip one side of the biscotti into the chocolate. Return to the wire rack to set. Store biscotti in containers for up to one month.